How do you prepare Japanese eggplant? This question often arises among those who are keen on exploring the rich culinary traditions of Japan. Japanese eggplant, also known as “nasu” in Japanese, is a popular ingredient in a variety of dishes, ranging from grilled to pickled. In this article, we will delve into the art of preparing Japanese eggplant, offering tips and techniques to help you master this delightful vegetable.
Japanese eggplants are known for their glossy, deep purple skin and tender, white flesh. They come in various sizes, but the most commonly used ones are about 6 to 8 inches long. To prepare Japanese eggplant, follow these simple steps:
1. Selecting the Eggplant: Choose eggplants that are firm, heavy for their size, and free of blemishes. Avoid eggplants with soft spots or moldy parts.
2. Peeling the Eggplant: While Japanese eggplants are often eaten with their skin, peeling is optional. If you prefer to peel the skin, do so by cutting a shallow X at the bottom of the eggplant and scoring the skin lengthwise. Boil the eggplant for a few minutes, then immerse it in ice water to loosen the skin. Peel it off with a paring knife.
3. Cutting the Eggplant: Cut the eggplant in half lengthwise. If you’re peeling the eggplant, slice it into 1/4-inch rounds. If you’re leaving the skin on, slice it into 1/2-inch rounds.
4. Slicing the Eggplant: For dishes like stir-fries or grilled eggplant, slice the rounds into thin strips or matchsticks. For pickled eggplant, slice the rounds into thick pieces.
5. Salting the Eggplant: To remove excess moisture, sprinkle the sliced eggplant with salt and let it sit for about 15 minutes. This step is especially important if you’re planning to grill or fry the eggplant, as it helps to prevent the vegetable from becoming soggy.
6. Rinsing and Drying: After salting, rinse the eggplant under cold water to remove the salt. Pat the slices dry with paper towels.
7. Cooking the Eggplant: Now that your eggplant is prepared, you can cook it in a variety of ways. Grilling, stir-frying, sautéing, and pickling are all popular methods. Be sure to cook the eggplant until it’s tender but still firm to the bite.
8. Seasoning: Once cooked, season the eggplant with your favorite spices and herbs. Common choices include soy sauce, mirin, sake, garlic, ginger, and green onions.
By following these steps, you’ll be well on your way to preparing Japanese eggplant like a pro. Whether you’re a seasoned chef or a beginner in the kitchen, mastering the art of preparing Japanese eggplant will open up a world of delicious possibilities. Happy cooking!
